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Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

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Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Pork and bean jaffles with pickled jalapeños and spiced scratchings


If you don't have a jaffle-maker you can carefully toast these sandwiches in a sandwich press or char-grill pan. You'll need to begin this recipe two days ahead.

You'll need

50 ml olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 400 gm canned crushed tomatoes 200 gm dried white beans, soaked overnight in cold water, drained 1 smoked ham bone 1 fresh pork hock (about 1kg) 2 chipotle chillies in adobo (see note) 16 thick slices square white bread 80 gm softened butter 350 gm coarsely grated cheddar   Pickled jalapeños 650 ml white wine vinegar 60 gm caster sugar 1 tbsp sea salt flakes 1 tsp coriander seeds, coarsely crushed 1 tsp black peppercorns 1 garlic clove, bruised 500 gm (about 12) green or red jalapeños   Spiced scratchings 250 gm piece pork skin, fat removed 4 tbsp sea salt flakes For deep-frying: vegetable oil 1 tsp fennel seeds 1 tsp coriander seeds Finely grated rind of ½ lemon

Method

  • 01
  • For pickled jalapeños, bring vinegar, sugar, salt, coriander, peppercorns, garlic and 650ml water to the simmer in a saucepan over medium heat, stir to dissolve sugar and set aside to cool to room temperature. Place jalapeños in a sterilised container, add pickling liquid, refrigerate to pickle (2 days). Pickled jalapeños with keep refrigerated for 2 months.
  • 02
  • Preheat oven to 160C. Heat oil in a large casserole over medium heat, add onion and garlic, stir until tender (8-10 minutes). Add tomato, beans, ham bone, pork hock, chillies and 300ml water, cover and braise in oven until meat is very tender (2-3 hours). Remove pork hock and simmer beans over medium heat until thick and reduced (20 minutes). Meanwhile, shred pork (discard sinew and bone). Remove ham bone from beans (discard) and set beans aside to cool, then stir in pork, season to taste and refrigerate until required.
  • 03
  • For spiced scratchings, scatter pork skin with half the sea salt flakes, place on a wire rack over an oven tray and refrigerate to dry out (2 hours). Reduce oven to 120C. Pat skin dry with absorbent paper and dry in oven until slightly crisp (10-15 minutes). Pat dry with absorbent paper and set aside. Heat oil in a deep-sided frying pan or deep-fryer to 180C. Meanwhile, combine remaining salt and remaining ingredients in a small bowl and set aside. Cut pork skin into 2cm x 6cm pieces and deep-fry in batches until golden and puffed (2-3 minutes; be careful as hot oil will spit). Drain well on absorbent paper and scatter with spiced salt.
  • 04
  • Preheat a jaffle-maker. Butter bread and place butter-side down on a work surface. Top half the slices with bean mixture, scatter with cheese, top with remaining bread and cook in batches until golden and warmed through (4-5 minutes). Serve warm with pickled jalapeños and spiced scratchings.

Note Chipotle chillies in adobo are available in cans from select delicatessens and Monterey Mexican Foods.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Bottle of ice-cold lager.

Featured in

Aug 2012

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